These oven-baked venison meatballs are tender, juicy, and packed with rustic charm. Venison brings a rich, earthy flavor that's leaner and healthier than beef, while Italian breadcrumbs, chopped onion, fresh parsley, and Worcestershire sauce create a savory, balanced bite that's downright irresistible. No gamey taste!
Jump to:
- What is Venison
- Why Love Venison
- Why You'll Love These Meatballs
- How to Serve Venison Meatballs
- Ingredients with Notes
- Ingredient Substitutions and Additions
- How to Make Venison Meatballs
- More Ways to Serve Venison Meatballs
- Easy Meal Planning
- Recipe Tips
- Storing and Reheating
- Recipe FAQs
- More Comfort Food Recipes
- Recipe
- Comments
What is Venison
Venison is the meat of a deer, elk, moose, antelope, or caribou. The more tender cuts can be eaten as steaks or roasts, with the most tender being the back strap. The less tender cuts can be made into ground meat or tenderized such as minute steaks.
If you don't hunt or have access to venison, there are several online butcher shops you can order from.
Why Love Venison
It's not just about the flavor-deer meat is also a leaner, healthier option. Plus, if you hunt or know someone who does, having the deer meat ground is a great way to use the less tender parts. I love to use ground venison is this Creamy Venison Stroganoff! So delicious! Try using ground venison instead of ground beef for southern homestyle chili, spaghetti, Ground Beef Vegetable Soup, and cheese stuffed hamburgers as well.
Why You'll Love These Meatballs
Oven-baked. No messy frying on the stovetop! Just pop them in the oven, and they'll turn out perfect!
Lots of flavor. These meatballs have so much flavor without a lot of ingredients. Simple, easy, peasy.
Side dish friendly. Goes with most every kind of side dish! We love to eat them as-is with a side of Pimento Cheese Mac and Cheese and Collard Greens.
How to Serve Venison Meatballs
These meatballs are incredibly versatile. Serve them with marinara and pasta for a classic twist, or try them in other dishes-like smothered in gravy over Yukon Gold Mashed potatoes layered in a cheesy meatball sub, or even as cocktail bites with a tangy dipping sauce. They're perfect for weeknight dinners, potlucks, or anytime you want to wow your guests.
Ingredients with Notes
Ground venison - venison has a rich, slightly earthy flavor that's leaner than beef but still hearty. It's usually ground with a fatty meat (like ground pork) to balance out the ratio and keep it from being too dry.
Italian breadcrumbs - bind the meat mixture and keep the meatballs tender as they bake.
Chopped onion - adds moisture, flavor, and texture to the meatballs.
Fresh parsley - adds a subtle herbal flavor and fresh visual appeal.
Worcestershire sauce - brings a pop of freshness and umami. Every bite is savory, juicy, and just a little rustic.
Ingredient Substitutions and Additions
If you don't have venison, you can swap in lean ground beef, turkey, or even a mix of ground pork for extra juiciness.
Add a pinch of chili flakes for heat, grated Parmesan for a richer flavor, or minced garlic to amp up the savoriness.
How to Make Venison Meatballs
Step 1. In a large mixing bowl, add the ground venison, onion, parsley, Worcestershire sauce, salt, and pepper. Mix well.
Step 2. Pour in the milk and egg. Mix until evenly incorporated.
Step 3. Mix in breadcrumbs, using a spoon or your hands. The meat mixture should stick together well.
Step 4. Make the meatballs! Use about 2 tablespoons of mixture for each meatball, and roll into a ball. Add the meatballs to a baking pan that's been sprayed with non-stick spray. You should have about 24 meatballs.
Step 5. Bake as directed in the recipe card below.
Step 6. Serve as is or add to a pan of marinara sauce and serve over spaghetti.
More Ways to Serve Venison Meatballs
And let's not forget the versatility! Sure, they're amazing with marinara sauce and pasta, but cooked venison meatballs can do so much more. Toss them in barbecue sauce and serve over mashed potatoes, simmer them in a creamy mushroom gravy and serve over cooked rice, or make sliders with a little cranberry sauce for a fun twist. You can even chop them up for pizza or mix into a hearty soup.
Easy Meal Planning
Here are some side dish suggestions to serve with your Venison Meatballs:
Roasted Sweet Potato Halves and green beans
Mexican Cornbread and Smothered Cabbage
Macaroni and Tomatoes and baby lima beans
Recipe Tips
- Use a meat chopper to more easily break up the venison.
- For consistency, use a medium-sized cookie scoop to measure out meatballs.
- Don't overmix the venison mixture as this can cause them to get a little chewy.
- Don't overbake the meatballs because this could cause them to be dry.
Storing and Reheating
Let the meatballs completely cool off, then place them in an airtight container. Store in the refrigerator for up to 3 days (the day you cook them counts as day 1). Gently reheat in a warm oven or use the microwave at 50% power for a few minutes.
Recipe FAQs
If the mixture feels too sticky, you can chill it in the fridge for 15-20 minutes. This firms it up and makes shaping easier.
Absolutely! You can roll and refrigerate them a day ahead or freeze uncooked meatballs for later. Cooked meatballs also freeze well and can be reheated in sauce or in the oven.
To be completely certain if they're cooked through, use a meat thermometer! Venison meatballs should reach an internal temperature of 160°F. If you're eyeballing it, the meatballs should be browned on the outside and no longer pink in the center.
More Comfort Food Recipes
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Recipe
Venison Meatballs
Equipment
- Meat chopper
- Liquid measuring cups
- Dry measuring cups
- measuring spoons
- mixing bowl
- Baking sheet (sheet pan)
Ingredients
- 2 pounds ground venison
- ½ cup chopped onion
- 2 teaspoons fresh parsley, finely chopped
- 2 tablespoons Worcestershire sauce
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup milk
- 1 egg, beaten
- 1 cup Italian-style breadcrumbs
Instructions
- Preheat oven to 375-degree F. Lightly spray a baking sheet with oil.
- In a large mixing bowl, add the ground venison, breaking it up into small pieces. Add onion, parsley, Worcestershire sauce, salt, and pepper. Mix well.
- Pour in milk and egg. Mix until evenly incorporated. Mix in breadcrumbs, using a spoon or your hands. The meat mixture should stick together well.
- Start assembling meatballs. For each meatball, combine 2 tablespoons of mixture and roll into a ball. Continue process for the remaining mixture.
- Add meatballs to prepared baking pan. Bake for 22 minutes, until internal temperature reaches 160 degrees.
- Serve as is or add to a pan of marinara sauce and serve over spaghetti.
- *Makes about 24 meatballs. A serving size is 6 meatballs. **TIP: use a medium sized cookie scoop to measure the meatball mixture.
Notes
-
- Use a meat chopper to more easily break up the venison.
-
- For consistency, use a medium-sized cookie scoop to measure out meatballs.
-
- Don't overmix the venison mixture as this can cause them to get a little chewy.
-
- Don't overbake the meatballs because this could cause them to be dry.
-
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Judy C. says
These venison meatballs were so flavorful and tender. I followed the recipe exactly and they turned out great. TY!